3 years ago
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Pomegranate Pork Chops
Nommmmmmm Ingredients FOR THE PORK CHOPS 6 bone-in Pork Chops 1/2 cup Flour 1 tablespoon Kosher Salt 1 tablespoon Ground Ginger 1 tablespoon Garlic Powder 1 teaspoon Cayenne 2 tablespoons Olive Oil FOR THE POMEGRANATE SAUCE 2 whole Shallots, diced 2 cloves Garlic 1 cup Ruby Port (I used a Zinfandel Port from Rutherford Hill Winery in Napa) 1 (8 ounce) bottle Pomegranate Juice 1/2 cup Chicken Stock, plus 2 tablespoons for cornstarch slurry 1 teaspoon Ground Ginger 1/4 teaspoon Cayenne Pepper 2 tablespoons Honey 1/2 cup Pomegranate Arils (See note to remove seeds.) Salt & Pepper, to taste 1 tablespoon Cornstarch Parsley, for garnish Preparation Instructions Preheat oven to 375 degrees F. In a shallow dish mix together the flour, salt, powdered garlic, ginger, and cayenne. Season the pork chops with salt and pepper. Dip the pork chops into the seasoned flour and coat both sides. Pat off excess flour. {This method is to create a nice golden crust on the outside of the pork chop so the sauce adheres better and soaks in rather than it just laying on top. The sauce becomes one with the pork chop.} In a large skillet add the oil and heat over high heat. Add the pork chops to the pan and cook until golden brown 4 minutes per side. Remove pork chops to a baking dish and set aside. Pop in the oven for the last 10 minutes of the cooking process while the sauce is cooking. {This saves a lot of time to precook the pork chops ahead of time and to finish in the oven. Do yourself a favor and don’t try to cook 5 things at once. I promise this process will save you from burning anything! Also make sure EVERYTHING is prepped before you start cooking. This recipe can be easy and quick if you don’t have to go back and forth between the cutting board and stove.} See my tips for more advice. FOR THE POMEGRANATE SAUCE In a bowl whisk together pomegranate juice, chicken stock, ginger, cayenne and honey. Season with a pinch of salt and pepper. In the same pan that you cooked the pork chops, reduce the heat to medium high and add the shallots. Salt the shallots and stir, cook for 2 minutes. Add garlic and cook until fragrant, 30 seconds. Immediately add the port and deglaze the pan, scrape up any brown bits on the bottom of the pan. Reduce port by half. When you tilt the pan it should look thickened. Add the pomegranate juice mixture to the pan, whisk into the port. Reduce by one third. In a small bowl whisk together 2 tablespoons of chicken stock and the tablespoon of cornstarch. Add the slurry to the pan and reduce heat. Stir until thickened. Taste and season the sauce with salt and pepper. {If the sauce tastes a little tart for your taste use my trick and right before serving add 1 tablespoon of port or chicken stock into the sauce.} Add the arils to the pan and stir in. Don’t forget about your pork chops! Pop those bad boys in the oven for 10 minutes. Remove and smother them in this beautiful sauce.
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